Tuesday, June 30, 2015

This month's Bread Baking Day challenge is hosted by Immer wieder sonntags.... The theme is one of my favorites: breakfast breads. Immediately, this calls to mind two things -- sourdough and scones. (No, it's not a yeast bread this time, but it is quick and really delicious.)

My choice was Sourdough Pumpkin Spice Scones with Cinnamon Chips. I made this recipe twice, fine-tuning it the second time around. Adding toasted, chopped pecans would also be another tasty variation.

For the first go-round, I made the basic recipe; the second time, I added the cinnamon chips, because I felt it needed something extra. I also cut the dough into smaller squares, rather than eight large triangles. One word of caution, the dough is really dry, so it might require a bit more starter or more than 2 tablespoons milk until the proper consistency is reached.

At any rate, the scones are well worth the effort. You can even mix all the dry ingredients the night before to save a few minutes in the morning.

Tuesday, June 16, 2015

It was a typical morning -- rise a little after 6 am, dress, walk the dog, count the number of hot air balloons floating in the sky. Then, return home, put the kettle on to boil, turn on the computer, and read news and email.

Only, this particular day was far from typical. There, in my inbox, was an email inviting me to become an actual, living, breathing Babe! How could I say anything but yes? Truly, I was thrilled.

My first task as a Babe was to bake these delicious Muesli Rolls, chock full of seeds, fruit, and chocolate. Almost a meal in themselves. These gems were brought to us by the Kitchen of the Month, Karen: BakingSoda of Bake My Day.

While I spent a small fortune buying the various seeds that I didn't have on hand, they will be useful for future baking projects. I swapped out apricots for dried tart cherries, and did include the chocolate bits. There's something about the combination of nuts, seeds, cherries, and chocolate that I love. (Reminiscent of a certain Trader Joe's trail mix.)

I also brushed the tops with egg white so that the malted wheat flakes would adhere, and I heated the oven only to 425, not wanting to repeat of the previous smoke alarm incident.

. I'm still playing with the effects of high altitude and a too-hot oven, so, I think my square rolls came out a bit flatter than others. They are still tasty, nonetheless.

Be sure and check Karen's website for instructions and for links to the other Babes, and, of course, the guidelines for how to be a Buddy. (I'll get the hang of all this eventually.)

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Muesli Rolls

by Dean Brettschneider - Bread makes 15 rolls

450 gr (2.3/4 cups) strong bread flour

50 gr (1/3 cup) wholemeal or whole wheat flour

40 gr (1/2 cup) jumbo rolled oats

8 gr (2.3/4 tsp) instant dry yeast

10 gr (2 tsp) salt

30 gr (1.1/2 Tbs) treacle or blackstrap molasses

20 gr (1 Tbs honey

20 ml (4 tsp) olive oil

370 ml (1.1/2 cups) water

40 gr (scant 1/2 cup) walnut pieces (chopped small)

30 gr (3 Tbs) linseeds/flaxseeds

20 gr (2.1/4 Tbs) sesame seeds

80 gr (1/2 cup) sunflower seeds

80 gr (2/3 cup) pumpkin seeds

40 gr (1/4 cup) dried apricuts, cut into pieces

80 gr (1/2 cup) small chocolate chips/drops (optional)

100 gr (1 generous cup) jumbo rolled oats to decorate

Place
flours, oats, yeast, salt and wet ingredients in a large mixing bowl.
Using a wooden spoon, combine to form a dough. Tip dough out onto a
lightly floured surface and knead for 15 minutes, resting it for 1
minute every 2-3 minutes until dough is smooth and elastic. Check dough
throughout kneading for stickiness; add a little more water or flour if
necessary to achieve a soft dough that's not too firm.

Add
walnuts, seeds, dried fruit and chocolate(if desired). Knead until well
incorporated and combined into dough. Place dough in a lightly oiled
bowl, cover with clingfilm (plastic wrap) and leave in a warm place for
approximately 1 1/2, until dough has doubled in size. Gently knock back
dough in bowl by folding it back onto itself several times. Cover again
and leave for a further 30 minutes.

Tip
dough upside down onto a lightly floured work surface. Sprinkle flour
over top of dough (which was on the bottom of the bowl). Very carefully
turn dough over and gently flatten to 2cm (3/4 in) thick. Using a
dough scarper or large chef's knife, cut dough into 7cm (2 3/4in)
squares. Using a pastry brush, brush the tops with water, Sprinkle
entire surface of each roll with rolled oats, and pat down gently to
stick them on.

Line
a baking tray (cookie sheet) with baking (parchment) paper. Place
rolls onto lined tray (sheet), leaving a 2-3cm (3/4-11/4in) gap between
each roll. Cover with clingfilm (plastic wrap) and leave to prove for
30-45 minutes, depending on room temperature.

Place
rolls on baking tray (cookie sheet) in a preheated 230C/450F/Gas 8
oven, apply steam and quickly close oven door. Bake for 20-25 minutes,
turning tray around halfway through baking if needed Remove rolls from
oven and place on a wire rack to cool.

Monday, June 15, 2015

Several months ago, March to be exact, I accompanied a friend to an Author Event at a local historic theater. The author was Alexander McCall Smith. I had heard of him before; many of my friends said how much they enjoyed his stories, but I, alas, had never read any of his books.

That changed after hearing him speak. What a delightful and generous person he was! And, I can't imagine how many different types of stories are swirling around in his mind. Along with the obvious series (lady detective in Botswana), I set out to explore some of his lesser advertised novels. In this particular case, that would be Corduroy Mansions, a description of the lives of an eccentric group of Londoners and one precocious dog.

I've been aware of the Novel Food event for years, but I'm not usually prepared to participate. I read books for a living, non-fiction books, so finding time for any pleasure reading (other than cookbooks), is a challenge. However, inspired by the March event, I decided to make time for pure escapism.

Two of the novel characters, Caroline and James, spend an afternoon making cookies. Not just any cookie, though, but Lemon Gems from Nigella Lawson's cookbook, How to Be a Domestic Goddess, which just happens to be on my bookshelf. And, sure enough, there was the recipe.

Lemon Gems are divine. I have to share, or I will eat them all, probably with dire consequences. If you have or can acquire a copy of Lawson's book, I highly recommend giving them a try.

In a large bowl, beat together the butter and sugar; add egg yolk, lemon juice and zest, and salt. Gently fold in the flour in two additions, followed by the almond flour and cornstarch. Chill the dough for at least one hour.

Preheat oven to 350 degrees F.

Form the dough into 1" balls and place on a parchment-lined baking sheet, about 1" apart. Make an indentation in each ball, using your thumb or the end of a wooden spoon. Bake for 20-25 minutes, or until golden and firm.

Remove from oven and immediately fill each cookie with a scant 1/2 teaspoon of lemon curd. Transfer to wire racks to cool.